Salt River Bars Recipes

Steps:

• Preheat oven to 400 degrees. Line cookie sheet with foil and spray with non-stick cooking spray. Line cookie sheet with saltine crackers in single layer.
• In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
• Bake at 400 degrees for 5 to 6 minutes, or until mixture is bubbly. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces. Note: You can also use Peanut butter chips plus the chocolate chips...or pick one to use.

Steps:

• Line 8 x 8" glass or metal baking pan with foil so that it's hanging over the edges of the pan. Lightly spray the foil with non-stick cooking spray or grease lightly with vegetable oil or butter. Place 15 Club crackers in the bottom of the pan (5 rows of 3) and sprinkle 1/3 cup of the peanut butter chips over the crackers (if a few more chips make their way into the pan, that's fine by us). Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges, smooth and creamy (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, another layer and then finish with a layer of crackers. Finally, melt the chocolate chips (again, we like to be generous with these chip measurements) in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted and smooth. This will happen sooner than you think because the residual heat will melt chips that may not look melted. Anyhoo...spread this chocolate over the final cracker layer evenly. Allow the chocolate to cool ever-so-slightly then sprinkle the top with coarse sea salt. Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later (and to make it easier to get through the hardened chocolate). Put the bars back in the fridge and allow to cool completely. Then, when cool, remove the foil and bars from the pan and cut completely through. We stored these bars in the fridge as well. Just an FYI. To keep the chocolate hard in the hot kitchen.

Steps:

• Line an 8x8 glass or metal baking pan with foil so it hangs over the edges of the pan. Lightly grease the bottom/sides.
• Place 15 club crackers in the bottom of the pan, 5 rows of 3, and sprinkle about 1/3 cup of the peanut butter chips over the crackers.
• Melt the butter and brown sugar in a small saucepan over medium heat, stirring constantly, until melted, bubbly around the edges and has a creamy texture (about 5 minutes). Pour 1/3 of this mixture over the crackers and peanut butter chips as evenly as possible. Then, add another layer of crackers, peanut butter chips and caramel on top. Then, one more layer and finish with a layer of crackers.
• Melt the chocolate in a bowl in the microwave with the vegetable oil, stirring in 30 second increments until the chocolate is completely melted. Spread the chocolate over the final cracker layer evenly. Let the chocolate to cool a bit, then sprinkle the top with coarse sea salt.
• Place the pan in the fridge to let the chocolate start to set. After about 30 minutes, remove from the fridge and lightly cut through the chocolate to give you guidelines for where to cut later. Put the bars back in the fridge and allow to cool completely. When cool, remove the foil and bars from the pan and cut completely through. Store in refrigerator if you have a warm kitchen.